Corn starch

flour (about 250 grams) • cornstarch (about 120 grams) • powdered milk • sugar • baking powder • yeast • salt • vegetable oil (about 120 ml) • warm water (about 360 ml) • rose water • orange blossom water • sugar (about 400 grams) •

flour (about 280 grams) • cornstarch (about 60 grams) • powdered milk (about 50 grams) • sugar (about 100 grams) • oil (about 180 ml) • eggs • vanilla • ground cardamom • baking powder • salt • For the filling: • pitted dates •

kunafa dough (shredded phyllo, kataifi) (about 300 grams) • melted butter (about 115 grams) • powdered sugar • instant coffee (such as Nescafé) • cornstarch (powdered) • whole milk (about 480 ml) • sugar • unsweetened cocoa powder • simple syrup (about 120 ml), for soaking

cornstarch • semolina • whole milk (about 710 ml) • rose water • orange blossom water • honey-flavored cream (or plain clotted cream) • sugar • vermicelli noodles • butter

dried chickpeas (soak overnight) (1 kilogram) • parsley • medium onions • large head garlic • cornstarch • ground coriander • falafel spice mix • Salt • baking soda or baking powder (add right before frying, for the whole batch)

For the dough: • all-purpose flour, sifted (about 250 grams) • cornstarch • vegetable oil • milk • salt • sugar • little yeast, or you can skip the yeast • water, for kneading (about 240 ml) • For the cheese filling: • double cream cheese (about 200 grams) • Akkawi cheese, soaked (about 200 grams) •

flour (about 625 grams) • eggs • cold water (about 355 ml) • salt • simple syrup (about 60 ml) for the dough • For the syrup: • sugar (about 400 grams) • water (about 355 ml) • citric acid (add after boiling) • Cornstarch for rolling out the dough • Clarified butter or ghee • For the cream filling: •

First stage • whole fresh milk (about 3 liters) • white vinegar or lemon juice • Second stage • whole fresh milk (about 1 liter) • cornstarch • sugar • rose water • orange blossom water • clotted cream or kaymak, or any available type (for the final addition)

For the harissa: • shredded coconut (about 160 grams) • plain yogurt (about 480 grams) • coarse semolina (about 320 grams) • sugar (about 200 grams) • vegetable oil (about 120 ml) • baking powder (about 2 teaspoons or 8 grams) • orange blossom water (about 30 ml) • rose water (about 30 ml) • whole milk (about 950 ml) • all-purpose flour (about 32 grams) • cornstarch (about 32 grams)

all-purpose flour (about 500 grams) • fine semolina (about 80 grams) • cornstarch • sugar • powdered milk • simple syrup • instant yeast • salt • Water, as needed for mixing • For the filling: • whole milk (about 1.4 liters) • Lemon juice or white vinegar

milk (1 liter) • cornstarch • sugar • shredded coconut • Lotus biscuits (or other caramelized biscuits)

milk (1 liter) • cornstarch (about 40 grams) • unsweetened cocoa powder • sugar, or to taste • Plain tea biscuits • butter

milk (about 1.2 liters) • fine semolina (about 160 grams) • cornstarch (about 6 grams) • vanilla extract • sugar (about 100 grams) • orange blossom water

store-bought marble cake loaf • milk (480 ml) • cornstarch (about 16 grams) • sugar (about 38 grams) • custard powder (about 10 grams) • vanilla • tea biscuits • chocolate chips (120 grams) • heavy whipping cream (240 ml) • hazelnut wafer spread • chocolate corn flakes (about 15 grams)

all-purpose flour (about 375 grams) • fine semolina (about 120 grams) • warm water (about 1,065 ml) • cornstarch • powdered milk • sugar • baking powder • salt

fine semolina (about 160 grams) • whole milk (about 950 ml) • sugar (about 100 grams) • orange blossom water • ground mastic pieces • whole milk (about 710 ml) • sugar (about 25 grams) • heaping tablespoons cornstarch (about 30 grams) • rose water • vanilla extract • cotton candy • Chopped pistachios •

For the syrup: • water (240 ml) • sugar (400 grams) • small squeeze of lemon juice • ghee or unsalted butter • fine semolina (320 grams) • ground cinnamon • milk (480 ml) • sugar (50 grams) • cornstarch (24 grams) • water (240 ml) • milk (480 ml) •

flour (about 250 grams) • water (about 300 ml) • sugar • cornstarch • fine semolina • yeast • salt • For the syrup: • sugar (about 600 grams) • water (about 480 ml) • lemon • orange blossom water

milk (about 500 ml) or 1 1/2 cups milk and 1/2 cup heavy cream • cornstarch • small cup sugar, or to taste • Orange blossom water and rose water • butter (optional) • tea biscuits

all-purpose flour (about 250 grams) • medium semolina (about 80 grams) • baking powder • yeast • baking soda • cornstarch • rose water • warm milk (about 240 ml) • warm water (about 480 ml)

(about 4 cups) all-purpose flour • melted and cooled margarine • vegetable oil • egg • Orange blossom water (enough to bring the dough together) • (about 1 1/2 cups) honey • Cornstarch (for dusting) • (about 3 1/2 cups) roasted peanuts, coarsely ground • sugar • orange blossom water (to moisten the filling)

milk (about 480 ml) • flour (about 16 grams) • sugar (about 25 grams) • orange blossom water (about 15 ml) • vanilla extract (about 5 ml) • milk (about 480 ml) • sugar (about 25 grams) • cocoa powder (about 7 grams) • flour (about 16 grams) • dark chocolate • orange juice (about 240 ml) • cornstarch (about 8 grams) •

For Layali Lubnan: • whole milk (about 950 ml) • fine semolina (about 160 grams) • sugar (about 50 grams) • little rose water or orange blossom water • For garnish: 2 containers of ashta (clotted cream or thickened cream) • Pistachios • Simple syrup • For Muhallabia: • milk (about 355 ml) • cornstarch (about 180 grams) • sugar (about 300 grams) •

flour (about 315 grams) • cornstarch (about 60 grams) • vegetable oil • salt • powdered milk • Water, as needed for kneading • For the filling: • Akawi cheese, soaked to reduce salt (about 100 grams) • feta cheese (about 100 grams) • triangles of processed cheese • double cream cheese (about 100 grams) • chopped parsley

First layer: • fine semolina (about 320 grams) • butter (about 55 grams) • simple syrup (about 120 ml) • milk (about 480 ml) • ground cinnamon • milk (about 480 ml) • water (about 240 ml) • cornstarch (about 32 grams) • sugar (about 50 grams) • butter (about 14 grams) • vanilla extract •

powdered milk (about 300 grams) • water (about 2.1 liters) • heaping tablespoons cornstarch (or cornflour) (about 40 grams) • sugar (or more, to taste) (about 400 grams) • rose water and 2 tablespoons orange blossom water • For the caramelized apples: • large yellow apples (yellow preferred, as red apples turn mushy when cooked) • sugar (about 100 grams) • butter (about 14 grams)

strawberry-flavored gelatin dessert (like Jell-O) • Cornstarch • Milk • Sugar • vanilla extract or vanilla sugar

For the Mahalabia Pudding: • milk (about 480 ml) • cornstarch (about 30 grams) • sugar (about 50 grams) • ground mastic • orange blossom water • For the Jello: • flavored gelatin dessert (Jello) • hot water (about 240 ml) • cold water (about 240 ml)

whole milk (2 liters) • fine semolina (about 170 grams) • sugar (about 100 grams) • rose water • For the Ashta (Cream): • whole milk (2 liters) • citric acid (or lemon juice) • whole milk (about 300 ml) • cornstarch (about 32 grams) • butter • rose water • sugar •

water (about 950 ml) • powdered milk (about 200 grams) • sugar • cornstarch (about 60 grams) • toasted white bread • vanilla extract • sweetened condensed milk (about 240 ml) • hot simple syrup (about 480 ml) • pistachios, roughly ground (about 1 1/3 cups) • shredded coconut, as needed